Brochetas de pollo caribeñas

Ingredientes

• 2 teaspoons habanero powder
• 2 teaspoons ground coriander
• 2 teaspoons mustard powder
• 2 teaspoons ground clove
• 2 teaspoons ground turmeric
• 1 teaspoon anise seed
• 2 pounds skinless boneless chicken breasts
• 1 1/2 pounds skinless boneless chicken thighs
• 3 yellow squash
• 1 large chayote (christophene/cho cho or 2 medium)
• 1 red bell pepper
• 1 1/2 cups olive oil
• 1/3 cup lime juice
• 1 teaspoon salt
• 1 teaspoon black pepper

Preparación

1. 1

   In a small container, mix all the spice mix ingredients and set aside.

2. 2

   Cut chicken into 1-inch bite-sized pieces and place in a glass baking dish.

3. 3

   Slice squash into 1/4-inch discs.

4. 4

   Cut chayote into 1/4-inch discs, then into quarters, and place all vegetables in another dish.

5. 5

   Sprinkle half the spice mix onto the chicken, and the other half onto the vegetables.

6. 6

   Divide lime juice between both bowls.

7. 7

   Add 1/2 cup olive oil to the chicken and 1/2 cup to the vegetables. Reserve the remaining 1/2 cup.

8. 8

   Mix each bowl well, coating all pieces thoroughly. Add more oil if needed (up to 1/4 cup more for chicken).

9. 9

   Cover both dishes and refrigerate for at least 6 hours, or overnight.

10. 10

    Soak wooden skewers in water for at least 30 minutes before grilling, then drain.

11. 11

    Cut bell pepper into 1-inch chunks.

12. 12

    Assemble skewers: Start with squash, then 2 pieces of chicken, then chayote, then 2 more chicken pieces, bell pepper, and repeat.

13. 13

    Spray grill with cooking spray. Preheat grill to 350°F (medium heat), then reduce to 250°F.

14. 14

    Sprinkle assembled skewers with salt and black pepper.

15. 15

    Grill skewers, turning occasionally, until chicken is fully cooked and reaches an internal temperature of 165°F.

16. 16

    Transfer to a serving platter and enjoy!